Monday, June 15, 2009

I’m often asked why I don’t have a guacamole recipe on my site. I reckon the simplest answer is because I don’t have a recipe for guacamole. Instead, I just add some ingredients to a smashed-up avocado and call it a dip.

When my mom was in the liturgical nacho stage of her life (so-called because she made her daily lunch of nachos always the exact same way) she’d whip up a batch of guacamole to go with them. She totally cheated, however, as she mashed an avocado with bottled hot sauce.

My mom can do many things very, very well, but I have to admit that this guacamole was not the best I’d eaten in my life. (And, for the record, she insists that she no longer makes guacamole this way.)

Guacamole is all about freshness and using a bottled hot sauce is anathema to this underlying principle. While you want the avocado to be the star, the other ingredients need to be heard as well, and nothing is louder than the crunch of fresh chiles, the tang of lime juice and the bite of fresh garlic.
There’s also the problem of bottled salsa having tomatoes as a base. I’m a firm believer that tomatoes shouldn’t be in guacamole; the texture is just wrong. Tomatoes are too juicy and soft and I want my accents to the avocado to be firm. I realize most people would disagree with me, but that’s OK as that’s probably the best thing about guacamole—everyone makes guacamole the way that they like it.

Take my uncle, for instance. He stirs in a heaping spoonful of mayonnaise into his guacamole, which he swears makes it super creamy. Then there’s a friend who’s been known to add sesame seeds to her guacamole, which is a subtle yet surprising accent. Obviously, the ways to make guacamole are infinite.

So, I’m happy to share with you how I make my guacamole, but what I really want to know is how you make your guacamole.

Method:
Mix all the ingredients together either with a fork in a bowl or in a Mexican mortar and pestle (molcajete) until desired consistency. If you’re using a molcajete, there’s no need to crush the garlic. And you can add another Serrano pepper if you like it extra hot.
Serves two to four.

112 comments:

I'm with you on the tomatoes. I like my guacamole simple and fresh. My basic recipe is avocado, lime, cilantro, salt and cumin. Many times I'll add garlic and whatever pepper I have on hand and thats it. I like the cumin as i adds a bit of depth.

I make my 'quac' differently depending on how good the avocados happen to be at the time. The best quacamole I've ever eaten was in Cancun and the avocados were so perfect, you could tell that it was just avocados, lemon, and a little salt.

I do like mine pretty simple. Don't care for onions or tomatoes in my quac. If I have perfect avocados, I make it with just lemon, salt, and maybe a little lemon pepper.

If it has to be doctored up a bit, I'll add garlic powder and sometimes a little Spike.

With some excellent tortilla chips and a cold cerveza, what more do you need?

2 hass avacados, peeled & cut in half1/4 cup onion (I like to use the sweet Texas onions when they're in season)1/4 cup chopped tomato1 jalapeno, diced1/3 cup cilantro (or until I get done chopping it up)at least 2 cloves of garlic, crushed & diced. I like garlic. Lots and lots of garlic.salt, to taste

I haven't yet managed to bring back a molcajete from the Valley yet, so I usually start by mashing the avocado together with the lime juice, salt, and garlic. Then I mix in the rest of the ingredients except the cilantro, which gets folded in last.

Of course, you can't forget to put plastic wrap over, pushing the wrap into the guacamole with your fingers to keep it from turning brown--it needs to chill in the fridge for at least 30 minutes!

I agree a thousand percent about the tomatoes, but some of the best guacamole I've ever had involved a fresh tomatillo salsa with roasted pasilla peppers and red onions. It was perfect--the roasted onions and peppers added just a tiny hit of sweet that accented the spicy and rich. It was like a symphony.

I've seen people throw mayo in their guacamole before. I consider it a capital crime against an avocado to do so.

I make my guacamole pretty much like you, except I leave out the garlic and add in finely diced, drained tomatoes. I guess it's the Italian in me. I like tomatoes in everything! Come to think of it, I like garlic in everything too - just not guacamole!

my first intro to guacamole was through my mexican roommate in high school. she made hers w/o garlic and with a bit of tomato, and that's how I make mine now. I can eat guacamole every day, I think, it's just SO good. And I totally agree re: the hot sauce!

Mmmm, guacamole. I love the stuff. Mine is very similar, except I exclude the serranos and add a bit more lime juice to it. I like it tangy! And I don't like tomatoes, so of course I was never a fan of tomatoes in my guacamole. It feels wrong to me. I TOTALLY agree that fresh garlic is the way to go, as opposed to onion - I think it complements the other ingredients so well.

My family has always made guacamole with just mashed up avocados and season salt! Is that as bad as bottled hot sauce? I like mine with avocados, purple onion, jalapeno, garlic, tomato, lemon juice, sour cream, and of course salt and pepper - kind of a lot of ingredients, but so yummy. And you could leave out the tomatoes... :)

My molcajete is quite small (amazing enough to find one in MI, rather than have to convince TSA a TX import would be carry-on safe) so if sharing, I make multiple single avocado batches. But people love the show so that's ok.

First, a little salt ground very fine. Coarse sea salt is fun. A clove of garlic, a bit of onion (white or yellow, sometimes 1015), amount of fresh jalapeno depends on midwesternness of other consumers. This is all ground together into slime - which then integrates beautifully with the Avocado, mashed rather shy of smooth, andA bit of fresh lime juice squeezed across and just slightly incorporated. Occasionally some cumin back at the salt phase, but never tomato.

Am I the only one that halves avocados and then just peels the skin off, rather than messing around with spoons or whatever? Easy and no waste, if they're properly ripe.

I like to use avocados, lime juice, salt and a finely chopped serrano or habañero pepper. Sometimes I add cilantro, chopped white onion, or garlic, but I try to keep it simple so the avocado flavor will not be overwhelmed. Guacamole with tortilla chips is the best afternoon snack in the summer. Yours looks delicious!

in most cases i like guacamole with lemon, rather than lime. i always have to have a chopped onion.

some variation that i have done:*leaving out the cilantro (when certain company doesn't appreciate the "soapy" taste)*adding half a orange pepper as substitute for the tomato. it doesn't soggy up the texture, but gives it that sweetness and crunch that i find appealing. *seeded the tomato before to avoid the avocado to be less mushy.*adding jalapeno (if guests don't mind spicy)

another avocado spread that is known as "avocado cream" in germany sounds really similar to your uncle's. i generally do not consider is guac, but i love making it to spread over some fresh baguette. it involves avocado, onions, mayo, lemon, s+p, sometimes a dash of curry.

Ahh, guacamole. I do have some specific opinions about it, although I'm not I've ever had a bad guacamole. Except once when it was made with mayonnaise. I do add tomato, but I seed them and dice them small so the texture is firmer. I add cilantro when I have it, and I use lemon instead of lime. Something I picked up years ago and have continued even though it's not authentic--I just like the lemon flavor. I add minced onion too. Also, a friend once added some dried coriander to his, and it was delicious.

Texas Espresso--I tend to waffle with cumin--sometimes I love its smoky depth and sometimes I feel its overpowering. But yes, it is indeed the best dip ever!

Lil Sis--Never tried Spike in mine, will have to do that!

Chris--I just started using a molcajete, and it's amazing how fast it comes together. Though I'm still in the curing stage so I have to be careful that it doesn't get too gritty. And what a great tip about the plastic wrap--I did not knw that!

Molly--Oh! I bet tomatillos and pasillas would be wonderful!

Rachel--Oh, wow! I'm a longtime fan of yours! Thanks for stopping by!

Susan--I will say this about tomatoes--they sure do make it pretty!

Teresa--Can't wait to hear about your Disney trip!

Radish--I agree, I can also eat it every day (and have been since avocados came in season).

Texichan-I agree, onions are a bit too sweet for me in my guacamole.

Melanie--I'm starting to thing that's the secret to adding tomatoes--get rid of the seeds and extra juice first.

Whitney--I'm not a tattoo person, but I think that could be very cool! Let's show our pride!

Anh--They don't even have jalapenos in Australia? Wow!

Michelle--What are you waiting for? It's wonderful!

Mary--They do make for a pretty contrast!

Banjocat--They do love the show! And I never use a spoon--I agree that if it's ripe enough it's not problem peeling the skin.

Rennie--Tortilla chips and guacamole were made for each other!

RLO--I like the addition of the orange pepper. And the avocado cream sounds like it would be great on salad.

Meagan--Viagara Naturale? Did you make that up? Ha! And thanks for stopping by! And I've never had it with sundried tomatoes--I bet that's tasty!

TKW--Interesting--I guess that makes sense as you can't have a taco salad without tomatoes, now can you?

Lisa--I hear about you about the lemon--it's also refreshing if different than the lime.

I just made some guac a couple of days ago! I don't put tomatoes in mine, sometimes an onion, always garlic. This last batch I actually threw in some Rudy's Rub instead of salt and pepper. It was FABULOUS! Also some dried jalapenos (I get those at Penzey's). What about the right chips??? We use tortilla strips. Yum. kim

I've heared that garlic is a big "no-no" in traditional Mexican Guac.... however being a New Maexican Native I've seen it made with both garlic and a tad bit of mayo. I'd have to say I've been converted to the authentic Mexican recipe. Also- I am so very envious of your metate y mano!

I realized today that I had not stopped by for quite some time. I am glad that I chose today to stop by as I have been contemplating making some guac for dinner tonight. I looooove the stuff. I love guacamole all kinds of different ways. My favorite is avocado, sea salt, lime juice, cayenne pepper. Mush it up and eat. My mother used to use avocados, bottled salsa, and (EGAD!!!) american cheese. I definitely have told her that stuff could no longer be classified as guacamole. LOL

I'm about to order a mortar and pestle online. Your guacamole post is the final deciding factor. The other day I had to improvise to make my mojo sauce. I cannot make guacamole without it. Thank you. Now I don't have t feel guilty about buying another toy.

I don't have a set recipe for mine -- depends on what's on hand when the mood strikes, and how I'm thinking about it.

I do, though, like to be consistent in toasting whatever I put in (other than the avocado, lime and cilantro.) I always toast my unpeeled garlic, as well as any onion, Roma tomato, or comino that I might use, just as I do for salsa. Adds another layer of flavor (as they say on Food Network) and just plain looks cool!

I've also been known to sprinkle on a little smoked paprika, but not often.

I also like some diversity in the texture of the avocado, so I'll mash half of however many I'm making, mix in the add-ons, and then cube and fold in the other half.

My dad also plops mayo into his version. I keep it nice and simple: avocados, fresh scallions or chives, lime juice, cilantro, ground cumin and few grinds of coarse salt & peppercorns. There is an additional secret ingredient...I'm intrigued by your addition of garlic, yum.

I just bought a bunch of avacados to make guacamole with today. I use lemon and lime, cumin, garlic, salt and pepper, cilantro, and just recently green onion. I had been using regular onions, but they are so strong up in Canada I couldn't get it right. Now the green onion make a world of difference. Oh, and I use a couple of roma tomatoes diced fine. Yum! I'm making that with a batch of Texas Caviar tomorrow night. Both favorite dips. Love to hear if you have a recipe for that.

Haven't met a Guac that I didn't like. Lately, I'm addictived to Nigella Lawson's Roqamole. Yep, she adds bleu cheese (Roquefort, sp?). It's really good. Something about that creamy salty cheese, avo, and the jalapenos, just sings to me. Can't make it often because I would eat the entire bowl.

the thing about having tomatoes in guac is they need to be chopped small enough for them to not overtake the creamy avocados...in the rural parts of mexico where in smaller villages/towns they make guac with avocadoes and salt to taste then spread it on warm bolillo (mexican bread)

Mine is similar to yours, but I often include a tablespoon or so of minced onion and a couple of shakes of chili powder.

I once had an amazing guac that included a bit of mashed banana for creaminess and small chunks of mango. That kind of took it out of the realm of guac, to my mind, but it was a tasty thing nonetheless.

If the Avocado's are not as good I will use Lawry's Seasoning Salt instead of plain salt. Sometimes I will just cut up an avocado and sprinkle with Lawry's and have at it with a fork. The Lawry's is kind of like "Super Lucas", the Mexican spice mixture with citric acid and chili pepper.

I am growing some Anaheim chilies in my garden this year so some roasted chopped Anaheims might make it in to my Guac.

I make my guac in many different ways, depending on mood and avacados.I am not big on salt in general, but a sprinkle is a must. My mother-in-law made excellent guac and always added grated onion--a good thing. Mainly, I love it most ways...the only time that I would add mayo would be for GBT sandwiches. Guac, bacon and really, really good tomatoes makes a heavenly sandwich!

I learned to make homemade guacamole and homemade salsa from a native Texan when I attended UT Austin almost 30 years ago. So I guess mine is Tex-Mex.

I take 2 avocados, a little chopped ripe tomato, a little chopped onion (or even green onion), 2 or 3 cloves of garlic, some chopped fresh cilantro (if I have it)and any kind of spicy chili pepper that I have on hand, usually jalapeno or cayenne, and mash it all up with a fork to a slightly chunky consistency. If I am going to eat it right away, I don't bother adding lime juice. If I plan to store it for awhile before serving, then I add the lime. Usually it doesn't last more than 5 or 10 minutes around here.

Wow! I just stumbled across your site and I love it! I'm a homesick Texan myself, although I live much further away in Holland. I miss Texan food so much, so I'm sure your blog will come in quite handy!Thanks a million!

Tipsy Gypsy--We have a Penzey's shop in Grand Central, I'll have to check out the dried jalapeno.

Cooking for Seven--Sesame seeds are strange but not all that bad, believe it or not.

Tommy--It's a Mexican lava-stone mortar called a molcajete, and Mexican salsas including guacamole are traditionally made in one.

Gabrielaskitchen--Really? When I was in Mexico the cook at the B&B I stayed at put garlic in everything. Hmmmm... And you can order molacajetes online, either from Mexgrocer.com, Amazon, Sur la Table, or W-S.

Charisse--Nice to see you again! As for the American cheese, no comment!

Arlene--I've been working on getting my seasoned and will post my experiences soon--it's a lot of work but I think I'm going to enjoy having a molcajete.

DTWright37--I should start toasting because you're right, it does add another layer of flavor. And I like the addition of smoked paprika.

Your recipe is so close to mine - I do add a smidgen of red onions, but not a lot (I'm not a huge raw onion fan). But I've seen so many recipes without cilantro or peppers (I usually use jalapenos), and I figure that's just not guacamole! :) I do understand about the "not having a guacamole recipe" on your blog, I actually had to make myself stop and write down what I always did in order to post my recipe - cause I just throw stuff together too.

Simple is often the best. Your recipe sounds really nice! I have a recipe that contains some non-traditional ingredients, and I admit it up front, but it is one of the most popular party foods I make so it can't be all bad! Love the pics of the cut avocados! Yum!

My Guacamole is simple and traditional, the way my grandmother made it in Mexico. Avocados (mashed so little pieces are left whole in it), lime juice (from one small lime) and salt. That's it! Guacamole!

This is almost exactly how I make mine--sometimes we've got fresh jalapenos in the garden so I use that instead of serrano. I'm so with you on no tomatoes--that's a deal breaker :)

the best guacamole I've ever had was at Cafe Atlantico in d.c. they made it tableside, so I saw everything that went into it, but somehow it was magical--we were literaly *licking* the bowl. it was as if someone had just personally flow the three best haas avocadoes from California, and given them a massage & served them champagne in-flight. so they were extra tasty for us.

How funny! Your recipe is exactly how we like to make our guacamole. The only changes would be the occasional addition of about 1/2 cup of finely diced onion, or a few tablespoons of olive oil if we are (heven forbid) out of fresh garlic and stuck using garlic powder. (The olive oil helps conduct the garlic flavor throughout the dish.) Although we often use 5 avocados because otherwise there will be none left for me....

Wow, you even have the molcajete - there's something about the smoothness of avocado being mashed in a volcanic container that is just sublime. I swear I can taste it by looking at the photo. I'm also a guac purist and sometimes only add a bit of Lawry's garlic salt and a squeeze of lime. I LOVE your BLOG. It's beautiful and you are a great storyteller.

While I love a great smooth guac, I like to serve mine more like pico di gallo - a bit chunkier. Also, I split the juice, half lime half orange, and add in some cojita cheese to give it more body. Although it's never been the same way twice! :) I love your work!

girl i will have a guac off!! i loooooove guacamole and also have a few different ways of making it. mine HAS to have garlic, lemon squeeze and cumin, at minimum... however, hot sauce would be sacrilegious! lol! but hey, that's what makes cooking so great; it's all about the personal touch that works for you!

Two questions please. My best friend's birthday is this weekend. She wants guacamole (great recipe by the way) and homemade queso - like your recipe earlier on this blog. I need to make these a few hours in advance. Any advice for keeping the guac from browning and advice on reheating the queso successfully? Thanks so much and love the blog!

You pretty much nailed it, that is the recipe my husband and I use, adding onions of course. I like the color from red onions but we use what's on hand. We just got back from a weekend in San Diego with my brother-in-law and his wife where HUGE avocados sell 6 for $2 at the local farmer's market. They have lemons, limes, oranges and pomegranates growing in their back yard. I am so jealous. If we lived in CA I would totally have a guacamole garden. :)

I'm awful late to this party, but I had to comment anyway because 1)guacamole is my 4th favorite food and 2) I'm in the lunchtime liturgical nacho stage of my life. (I thought I was the only one.)My guacamole must have avocados, garlic, lime or lemon and salt. The other ingredients depend on what I have on hand - usually seranos, onion, and diced tomatoes. Today I added cilantro. (The nachos are liturgical, not the guac. :-))

I can think of nothing better than a dinner or guacamole and tortillas. A beautiful, beautiful Texas dinner for one. I make mine with avocado, finely diced onion, finely diced tomato (seeds removed), finely diced jalapeno, lime juice, cilantro, and salt. I'm not a big fan of cumin or garlic.

Alta--I have to agree--no cilantro or jalapenos means it's just mashed avocadoes!

Heidi--Sugar? Oh, really? Thanks for sharing!

Kelly--Thank you!

Mario--Very simple--I love it!

BlueJeanGourmet--Yes, you do! Though that one kept shedding grit so I bought another one. Will write about it and how to season them soon.

Deb--I think the garlic powder must be a NM thing because my mom saw someone do that in Santa Fe and was convinced it was the best guac ever!

Mandy--I bet that's refreshing!

Lisa--Sour cream is a much better solution than mayonnaise.

Fineartoffathering--Welcome!

Phoo-D--Olive oil, eh? Hmmm!

Anon--Aww, thank you! And I'm a molcajete convert!

Jim--I bet that's a pretty bowl of guac!

AMN--Have to try the cotija cheese!

Bren--Indeed, that's what makes cooking so much fun!

Allie B--Take plastic wrap, spread it on top and lightly press it into the guac. And I'd reheat the queso on low heat, maybe add a bit more half and half it's gone solid.

Shoaib--Another olive oil fan--this I'll have to try!

Chi--Don't even get me started about Southern California's bounty--I'm constantly jealous of my food-blog friend who live there and write about all the lovely fruits and vegetables they can get all the time.

LisadelRio--I'll have to tell my mom there are others like her out there!

PrtyBrd--That is indeed a beautiful, beautiful Texas dinner.

The Yummy Mummy--I'm all about keeping it simple! And you're very welcome!

LOVE your blog! Guacamole is one of those hot-button topics. I recently hosted a guacamole competition in my backyard and boy, do people get COMPETITIVE about guac. But let's face it, differing guacs is what makes the world go round! Mine tends to be pretty cilantro heavy and chunky. I go back and forth on tomatoes. Here's my recipe:

Just wanted to say I have you to thank for my trying guacamole without tomatoes this weekend---it was supersimple with just an avocado, lime juice and salt and pepper, so it definitely needed something to kick it up like a jalapeno and/or cilantro, but I loved it. The lime is a must!

Ahhh, guacamole! Perhaps it's the West Texas roots, but for me some textural variation is necessary, so always rough chopped onion and drained tomato with the avocado, pepper, and garlic. Beyond that, mix is more a function of occasion, consumers, and availability. I've even been known to use cayenne powder off-season. Thanks for your blog!

Okay...I make several different versions of guacamole, depending on the occasion.

For a dip, I do use the food processor and some mayo and garlic. It makes a smooth consistency. Everyone likes this..no texture issues, no caliente issues, etc.

When it's just me to please, I take a garlic clove, put some salt on it and mash it with the blade of a knife until it becomes a nice paste. Then I slice the white part of a scallion very, very thinly, chop a serrano or two, chop up some cilantro, add some cubed tomato and then quite a bit of lemon juice. Add all this to the fork mashed avocado and it's heaven with some HEB brand corn chips!

I had this sort of 'sauce' when I went 'across' one year and had cabrito in Laredo. I obsess over it still and that was at least 15 years ago.

Oooh, just found your blog and I <3 it! I'm a complete foodie and love seeing others experiences and tips!

I'm a guac purist - NO tomatoes! EVER! I just use one avocado, a tsp of chopped garlic, a bit of lime juice and salt to taste. SOMETIMES, i'll put in a little jalapeno or whatever chili pepper I've got lying around. Usually - I get my boyfriend to mash the avocado with a fork while watching TV and letting me cook the rest of dinner. I also don't use cilantro - but that's just a personal preference as I dislike the herb's flavour immensely!

i use packaged salsa in my guac, but i get it from HEB as i am still in Texas. i use the 'hot' fresh salsa (yes the stuff in the bag). i've tried the chili piquin salsa, but for some reason it lacks heat, despite the pepper rating on the bag. also: salt, red onion, garlic, orange and lime.

I make mine with a little bit of fresh salsa or pico and yes, a dab of mayo - and salt & pepper. I do agree that when the avocado is just perfect, it gets sprinkled with a little salt & pepper and eaten before it ever makes it to the "guacamole" stage!

Fresh is great, but I like to just mash the avocado with a fork, sprinkle on a bit of Morton's Nature's Seasons Seasoning Blend and stir in several drops of Tabasco sauce or a bit of powdered cayenne. I used to make it that way almost every day in the 70's, then put it into taco shells and add some fresh alfalfa sprouts. I only recently remembered the Tabasco and realized that it definitely adds a special flavor that I love, but it does have to be just the right amount.

I can't believe nobody else said this, so I guess I do have a secret ingredient- radish! It gives a nice crunchy fresh bite, and is not in-authentic, according to my Mexican friend who gave me the idea.

Pit the avocados. Score avocado meat without cutting through skin. Scoop out the avocado meat with spoon and place in mixing bowl. Add lime juice, and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, jalapeño, and salt, gently mashing and tossing the avocado pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.

Hi Lisa, I really like your site and can understand why you have been praised by foodie magazines. I am from Rhode Island, but have visited Texas and enjoyed so much of what your state has to offer: warm winters, Aransas with its Whooping Cranes, Galveston, rodeos, West Texas and more. Plus, memorable meals. Tex-Mex is unique down there. With the help of some Texas cookbooks I have managed to duplicate quite a bit of Tex Mex. Texas is one of the few places where you can get authentic Mexican food too. Never tried in New York. btw Chicago is pretty good for both Tex Mex and Mex Mex. Thanks for sharing w/ your blog.Eileen

Yum, I could go for some guac after reading your recipe, as well as the other varieties in the comments. Guacamole seems to be a pretty personal choice. When I was a kid, my dad would half an avocado and just mash it up right there in the skin, with some salt and pepper - that's it. I prefer mine with some diced onion, diced and drained tomato (usually roma), salt, and some lime juice. I don't really measure it all out, just keep adding stuff until it looks right. I just discovered your blog today; love it!

I was about to say I like guacamole pretty much any way it's made, until I read the part about mayo. Yikes.

One thing I don't love is too much citrus, it reminds me of packaged guac and I think it can be a tell-tale sign that the guac is kinda old and needing to be preserved with something.

I don't mind tomatoes in my guac as long as they're firm and crunchy and diced pretty small. Actually I don't even mind salsa in it as long as it's not corn salsa or something, though I agree it doesn't taste as fresh. If the avocados aren't great though, sometimes it's necessary.

I don't like cilantro or cumin in it. I used to make it that way and then realized I shouldn't put things in it that I don't like just because some recipe said to DUH ;) I also love it with fresh chopped peppers but I rarely have them so I don't "normally" get to put them in

The way I make my guacamole is a combination of guac and pico. I call it PicoGuaco! I don't have any measurements for the ingredients; I just go by taste and how many will be eating it. I use: avocados, onions, jalapenos, cilantro, lime juice, and salt and pepper. Plain and simple but tastes so good. Just give me a bowl with some tostadas (torilla chips) and a beer and I'm good!

Put diced onion, garlic, cilantro, salt and lime juice in a bowl and mix.Cut cherry tomatoes in half and remove seeds and juice. Dice it up and add to bowl. Cut each avocado in half, dice in skin, spoon out, reserve the pits.(Pits not only help break down the avocado but it also helps it from turning brown while it sits out)Mix it all together and you have a bowl of deliciousness!

My guacamole is not for the purists, although I am a recently transplanted San Antonian. I mash the avocado with a fork and add garlic salt to taste, and a little hot sauce (like Pace Picante, not Tabasco). People always like it! Currently (January)Kroger's here in beautiful West Virginia has excellent creamy avocados and I am so enjoying them. Nancy

Nobody's telling. Lol Everything else besides avocodos is negotiable subject to taste preference but the secret generational Texas ingredient is mayo ust like your uncle. My guac holds its own and is preferred by my kids and husbands and believe me they have tried alot of mexican restaurant versions. Last year I finally told them the secret ingredient, you should have seen the utter disbelief.

Place half of the cilantro and onion in the molcajete with the jalapeño, salt to taste (approx. 1/4 to 1/2 tsp). Work into a homogenous paste, it should be green, fragrant and there shouldn't be any big chunks of jalapeño left. Cut in the avocado and mash together with the paste, being sure to leave some chunks of avocado. Sprinkle on the remaining cilantro and onion and then the tomatoes. Lightly salt the tomatoes (to bring their flavor out into the guacamole). Gently fold together, and enjoy! I usually put about two teaspoons of the jalapeño in my guac--1/2 tsp would be about mild heat, and 1 tsp is about medium.

When I lived in Miami, I used to eat those big Florida 'alligator pears' with just lime juice and salt. Yum. I remember as a child going with my grandfather to a place where discarded avocados were piled up maybe 10 feet high. He sorted through them to find suitably good ones to take home. I love guacamole but seldom make it. I'm going to try yours.

I like my guacamole chunky! I carefully cut the avocados into chunks, add chopped jalapeños, onion and tomatillos then add a bit of lime juice, cumin, garlic, cayenne and salt! I gently stir the ingredients as to not mash the avocado, taste, and add more spices if needed! I love the chunks of avocado and crunch of onion and jalapeño!

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